Couscouscouscouscous…..

Many months can fly by before I remember to revisit a dependable, old favourite recipe. Can’t honestly say how long it’s been since I made my couscous salad. Pssst – I even designed this one myself! No adapations or veganisations necessary. Well, perhaps a little of the latter, but only because I made up this dish while I was vegetarian and therefore still ate butter. But I’ve figured out something better.

I do believe the best recipes are simply a case of figuring out a few flavours that like each other, and getting them together. One of my favourite fresh herbs is marjoram, the milder, sweeter cousin of oregano. This salad is good enough without it, when one doesn’t have it, but divine when one does.

Prepare couscous according to packet instructions and transfer it to a large mixing bowl. Add a spoonful of oil or margarine and salt to taste. While it’s still warm, stir in some roughly chopped marjoram leaves. Rinse and drain the chickpeas and stir them in.

Coarsely grate the carrot. Gently stir-fry in a little oil with the coriander and ginger, until just tender. Add to the couscous and chickpeas, and stir a few times to cool.

Chop the snow peas into strips and mix them and the greens with the couscous mixture.

Per person, lightly toast two pitas, split them halfway open and spread them with a mixture of one tablespoon tahini, one tablespoon agave and a teaspoon of mustard. Fill pitas with salad, and munch.